Rennet Microbial Coagulant, 30ml Bottle, add 2ml to 5L (1.32 Gallons) of Fresh Milk

I used two times more (4 ml for 4 liters) to have it work, but the result is great)

Great produce

Potentially defective. I used exactly the suggested quantity to do 4l of very fresh unpasteurised Jersey milk to make cheese, and ended up adding vinegar to get the solids to coagulate. If you use too much rennet it creates a bitter taste.

I'm a newbie when it comes to making cheese but let me tell you, this works! I didn't even have a thermometer so I used my hands and elbow to check the temperature and it still came out perfect! I bought 4 more bottles as I'm hooked, best tasting fresh cheese since tasting the Spanish Mercadona fresco cheese.

Don’t waist your money, this is a really bad quality, didn’t work. Is better use a vinegar.

Easy to use, the syringe is very helpful when measuring small amounts. Never made cheese before and the results for making mozzerella were quite impressive.

1

Very good quality